Easy Mom’s Creamy Potato Salad

by Olivia
Easy creamy potato salad

This Easy Mom’s Creamy Potato Salad is a beloved family recipe that’s perfect for picnics, barbecues, or any gathering. With its blend of tender potatoes, hard-boiled eggs, and a flavorful mayonnaise dressing, it’s sure to be a hit!

Why You’ll Love This Easy creamy potato salad ?

  • Classic Comfort: A traditional potato salad with a creamy, tangy dressing.
  • Perfect for Gatherings: Ideal for potlucks, picnics, and family dinners.
  • Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.

Ingredients For Easy Mom’s Creamy Potato Salad

  • 6 medium russet potatoes, about 2 1/2 pounds
  • 1/2 cup finely chopped onion
  • 7 large hard-boiled eggs, coarsely chopped, divided
  • 1 1/4 cups mayonnaise or salad dressing
  • 2 teaspoons sugar
  • 1/2 teaspoon celery seed
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon curry powder
  • Paprika, for garnish
  • Parsley, optional, for garnish

Directions:

  1. Cook the Potatoes:
    • In a covered saucepan, cook the whole, unpeeled potatoes in boiling salted water for 25 to 30 minutes or until fork tender. Drain and let cool enough to handle.
  2. Prepare the Potatoes:
    • Peel the potatoes with a paring knife and cube them. Transfer to a large bowl. Add the chopped onions and 6 chopped hard-boiled eggs.
  3. Make the Dressing:
    • In a separate bowl, combine the mayonnaise, sugar, celery seed, apple cider vinegar, yellow mustard, salt, and curry powder. Mix well until smooth.
  4. Combine Ingredients:
    • Add the mayonnaise mixture to the potato mixture. Toss lightly to coat the potatoes evenly.
  5. Chill the Salad:
    • Cover the salad and chill thoroughly in the refrigerator, preferably overnight to allow the flavors to meld.
  6. Serve:
    • Before serving, garnish with the remaining hard-boiled egg slices. Sprinkle lightly with paprika and parsley, if desired.

Notes:

  • Potato Tips: For best results, use russet potatoes as they hold their shape well after cooking.
  • Chilling Time: Allowing the salad to chill overnight enhances the flavors and improves the texture.
Easy creamy potato salad

Easy creamy potato salad

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Variations:

  • Add-ins: Consider adding chopped celery, pickles, or bacon bits for extra flavor and texture.
  • Different Mustard: Try Dijon or whole grain mustard for a different twist.

Equipment:

  • Large saucepan
  • Large bowl
  • Small bowl
  • Paring knife

Tips:

  • Handling Potatoes: Let the potatoes cool slightly before peeling to make handling easier.
  • Even Coating: Gently fold the ingredients to avoid breaking up the potatoes too much.

FAQ

Q: Can I use a different type of potato?

A: Yes, Yukon Gold or red potatoes also work well in this recipe.

Q: How long can I store the potato salad?

A: Store in an airtight container in the refrigerator for up to 3-4 days.

Q: Can I make this potato salad ahead of time?

A: Yes, this salad tastes even better when made a day ahead and allowed to chill overnight.

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Easy creamy potato salad

Easy Mom's Creamy Potato Salad

Yield: Makes about 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Enjoy making and sharing this delightful and creamy potato salad with your family and friends!

Ingredients

  • - 6 medium russet potatoes, about 2 1/2 pounds
  • - 1/2 cup finely chopped onion
  • - 7 large hard-boiled eggs, coarsely chopped, divided
  • - 1 1/4 cups mayonnaise or salad dressing
  • - 2 teaspoons sugar
  • - 1/2 teaspoon celery seed
  • - 2 teaspoons apple cider vinegar
  • - 2 teaspoons prepared yellow mustard
  • - 1 1/2 teaspoons salt
  • - 1/2 teaspoon curry powder
  • - Paprika, for garnish
  • - Parsley, optional, for garnish

Instructions

1. In a covered saucepan, cook the whole, unpeeled potatoes in boiling salted water for 25 to 30 minutes or until fork tender. Drain and let cool enough to handle.
2. Peel the potatoes with a paring knife and cube them. Transfer to a large bowl. Add the chopped onions and 6 chopped hard-boiled eggs.
3. In a separate bowl, combine the mayonnaise, sugar, celery seed, apple cider vinegar, yellow mustard, salt, and curry powder. Mix well until smooth.
4. Add the mayonnaise mixture to the potato mixture. Toss lightly to coat the potatoes evenly.
5. Cover the salad and chill thoroughly in the refrigerator, preferably overnight.
6. Before serving, garnish with the remaining hard-boiled egg slices. Sprinkle lightly with paprika and parsley, if desired.

Notes

Approximate Nutrition Information:

  • Calories: 250 kcal per serving
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Cholesterol: 120mg
  • Sodium: 600mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 5g

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